Description

This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.

Chemical and Functional Properties of Food Saccharides

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£240.00

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Hardback by Piotr Tomasik

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This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written... Read more

    Publisher: Taylor & Francis Inc
    Publication Date: 20/10/2003
    ISBN13: 9780849314865, 978-0849314865
    ISBN10: 0849314860

    Number of Pages: 440

    Non Fiction , Technology, Engineering & Agriculture , Education

    Description

    This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, and effects on the quality of foods. It also explores some non-nutritional applications of saccharides, including biodegradable materials and polysaccharide waste as a source of energy. This unique reference will serve as a valuable resource and guide for researchers, professionals, and graduate students.

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